Artichoke Recipe

Trim and prevent browning

Rinse the artichokes under cold water. Using a sharp chef's knife, cut off the top 1 inch (2.5 cm) of each artichoke to remove the thorny tips. Trim the stem to about 1 inch, peeling the tough outer layer of the stem with a vegetable peeler so the stem flesh is tender. With kitchen scissors, snip the pointy tips from the remaining outer leaves. Rub the cut surfaces immediately with the halved lemon to prevent browning; drop that lemon half into the cooking liquid.

Loosen the leaves

Gently spread the leaves open with your fingers to help steam penetrate during cooking. If you see a fuzzy choke near the center after trimming, use a small spoon to remove it now (this is more common in larger artichokes).

In a wide pot large enough to hold the artichokes upright or on their sides, pour in the water and white wine (if using). Add the two bay leaves, 2 tsp salt, and the squeezed lemon half from trimming. Bring the liquid to a simmer over medium-high heat.

Add the prepared artichokes to the simmering liquid. Reduce heat to maintain a gentle simmer, cover the pot, and cook for 25–40 minutes depending on size: smaller artichokes will be closer to 25–30 minutes, large ones up to 40 minutes. For even cooking, rotate the artichokes once during cooking so all sides steam evenly.

Test for doneness by pulling a leaf from near the center — it should come away easily and the base of the leaf should be tender when scraped with your teeth. Alternatively, pierce the base with a paring knife; it should meet little resistance.

When cooked, use tongs to transfer artichokes to a platter and let them rest for 5 minutes so they are comfortable to handle.

While the artichokes cook or during the resting time, melt the butter with olive oil in a small saucepan over low heat. Add the minced garlic and gently cook 1–2 minutes until fragrant but not browned.

Remove from heat, stir in the lemon juice, 1 tsp salt, 1/2 tsp black pepper, and chopped parsley if using. Keep warm for serving. If you prefer, transfer to a small serving bowl.

Place each artichoke on a plate. Pull off leaves one by one, dip the fleshy base of each leaf into the lemon-garlic butter, and scrape the soft inner flesh off with your teeth. Continue until you reach the choke and the heart.

If you left the choke intact earlier, remove it now with a spoon to reveal the heart. Cut the heart into pieces and dip in the sauce. Serve warm.